Effects of <i>Lactobacillus plantarum</i> enhanced fermentation on the quality of fresh rice noodles and its mechanism

doi:10.13995/j.cnki.11-1802/ts.029398

Effects of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles and its mechanism

WANG Dongkun, ZHANG Jiayan, LI Caiming, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 134-139.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 134-139. DOI: 10.13995/j.cnki.11-1802/ts.029398

Effects of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles and its mechanism

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 134-139 https://doi.org/10.13995/j.cnki.11-1802/ts.029398

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Received	Revised	Published
2021-09-16	2021-10-22	2022-04-15
Issue Date
2022-04-27

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